Chocolate Puddin' Pie
Servings and Ingredients
|1 Hy-Vee refrigerated ready-to-bake pie crust|
|1 (3.9 oz) pkg Hy-Vee instant chocolate filling mix|
|2 c. low-fat buttermilk, divided|
|2 c. Hy-Vee vanilla ice cream, softened, divided|
|1 (3.4 oz) pkg Hy-Vee vanilla instant pudding mix|
|Hy-Vee whipped topping, thawed|
- Prepare pie crust for a baked shell according to package directions. Set aside to cool.
- Whisk chocolate pudding mix with 1 cup buttermilk. Fold in 1 cup ice cream. Spread in cooled prepared pie crust. Whisk vanilla pudding mix with remaining cup buttermilk. Fold in remaining cup ice cream. Spread on top of chocolate pudding layer.
- Cover with plastic wrap and freeze at least 4 hours. For a firmer pie, freeze overnight and thaw about 10 minutes before cutting and serving. Serve with whipped topping, if desired.
290 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 20mg
- Sodium: 610mg
- Total Carbohydrates: 48g
- Protein: 4g
Vitamin A 0%
Vitamin C 2%
Hy-Vee refrigerated pie crusts.